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Tips for good bread and dough

1. Instructions and recipes:

• Read  all  instructional  materials  that  came

with your bread maker and understand how
the appliance works.

• Bread made in your bread maker is of excel-

lent quality. However, it will be different than
store bought or bakery bread. The bread will
be chewier and the crust thicker and crisper.

2. Ingredients:

• Use fresh ingredients at room temperature.
• Make sure that the yeast has not expired and-

was stored properly.

• A common error is to think that adding more

yeast will make the bread rise more. Too much
yeast makes the structure of the bread more
fragile;  the  dough  will  rise  too  high,  too
quickly,  and  then  collapse  while  baking.  Al-
ways use the amount specified in the recipe.

• All ingredients must be at room temperature

(unless  otherwise  indicated)  and  must  be
measured exactly.

• Place all ingredients into the bread pan in the

exact order given in the recipe.

• Yeast should not come into contact with liq-

uids, fat, sugar or salt.

• Liquids should be between 70° to 80° F, under

normal  baking  conditions.  In  case  of  high
heat, use liquids that are cooler than usual,
approximately 68° F, but no colder than 65°
F. Likewise, if it is cold in your kitchen, it may
be necessary to warm up the water or milk
(never exceeding 90° F).

• When making bread using the Express Bread

program, the liquid should be 90° to 104°F).

3. Measuring:

• Measure ingredients using kitchen measuring

cups and spoons.

• Spoon flour into the measuring cup and level

off with a knife.

• Always measure liquids with the graduated

beaker included with your bread maker or a
glass liquid measuring cup.

• Use the double spoon supplied to measure

teaspoons on one side and tablespoons on
the other.

• All spoon measures are level and not heaping.
• Incorrect measurements will give poor results

therefore do not sift dry ingredients or pack
them down.

4. Weather:

• Weather conditions can affect how the bread

comes out.

• Flour is very absorbent. Recipes may need to

be adjusted and more flour added during pe-
riods of high humidity.

• You may have to use less yeast (1/4 to 1 tea-

spoon less, depending on the loaf size) and
cooler water (68° F) when it's very hot out.

5.Altitude:

• High altitude affects how the dough develops

and the bread rises.

• If baking bread at 3,000 feet above sea level,

reduce the water or liquid by approximately 1
tablespoon every 1,000 feet above 3,000 feet;
do not decrease by more than 4 tablespoons.

6.Consistency:

• For best results, check the dough once it be-

gins  to  come  together.  It  should  form  a
smooth  yet  sticky  to  the  touch  ball  which
comes  away  easily  from  the  walls  of  the
bread pan.

• If all of the flour has not been blended into

the dough, add a little more water, a table-
spoon at a time, up to 4 tablespoons.

• If the dough is too wet and sticks to the sides,

you may need to add a little flour, a table-
spoon at a time, up to 4 tablespoons.

7. Crust and Baking:

• Always select medium crust color unless mak-

ing bread that has a high sugar or fat content,
then you might want to choose light.

• If  you  plan  to  bake  a  second  loaf,  always

open the lid and wait 1 hour before beginning
the second loaf.

Tfal-ODM-US-NC00111292  09/05/12  15:52  Page13

Summary of Contents for Balanced Living PF111EUS

Page 1: ...www t fal com BREAD MAKER Tfal ODM US NC00111292 09 05 12 15 52 Page1...

Page 2: ...1 2 3 4 2b 2a 2c 2d 2 5 7 6 6a 6b 2g 2e 2f Tfal ODM US NC00111292 09 05 12 15 52 Page2...

Page 3: ...3 A D E F G H I J K L B C 2c 2d 2e 2f Tfal ODM US NC00111292 09 05 12 15 52 Page3...

Page 4: ...emove plug from wall outlet 13 Do not use appliance for other than intended use SAVE THESE INSTRUCTIONS 1 For your safety this appliance complies with applicable technical rules and norms 2 Check that...

Page 5: ...re fore Never exceed the quantities indicated in the recipes Never exceed 2lbs of dough Never exceed 2 cups of flour and 1 teaspoon of yeast Disconnect the appliance if it shows any work ing abnormali...

Page 6: ...l ingredients should be put in the bread pan at the start and that you should avoid opening the lid during use un less otherwise indicated Carefully follow the order of ingredients and quantities indi...

Page 7: ...2 lbs medium browning H Press the button The timer colon flashes The operating indicator lights up I J Unplug the breadmaker at the end of the cooking or warming cycle Lift the bread pan out of the br...

Page 8: ...r another The menu button enables you to choose a certain number of different programs The time corresponding to the program is displayed Every time you press the button the number on the display pane...

Page 9: ...it or nuts olives etc A beep indicates when you can add extra ingredients See the summary table for baking times pages 20 21 and the extra column This column indicates the time that will be displayed...

Page 10: ...rogram browning level and weight The program time is displayed Calculate the time difference be tween the moment when you start the program and the time at which you want your prepara tion to be ready...

Page 11: ...era ture Always check the yeast packet expiration date and discard any expired yeast The recipe proportions indicated are for dried yeast If you use fresh yeast multiply the quantity by 3 in weight an...

Page 12: ...ugar as the yeast will not react with them Salt Salt flavors the bread and regulates the yeast s activity by slowing the rising action Use table or kosher salt when making bread Do not use coarse salt...

Page 13: ...with a knife Always measure liquids with the graduated beaker included with your bread maker or a glass liquid measuring cup Use the double spoon supplied to measure teaspoons on one side and tablespo...

Page 14: ...onge Do not wash any part in a dishwasher For the appliance do not use harsh household cleaning products scouring pads or alcohol Use a soft damp cloth Never immerse the body of the appliance or the l...

Page 15: ...1 cups 1 cups Salt 1 teaspoon 1 teaspoons Sugar 1 teaspoons 2 teaspoons Bread flour 3 cups 3 1 3 cups Corn meal 2 tablespoons 3 tablespoons Yeast 1 teaspoon 1 teaspoons Active dry quick rise or bread...

Page 16: ...anthan gum 2 teaspoons Yeast 1 tablespoon Gluten free all purpose flour specialty flours and Xanthan gum are available at many large grocery stores most health food stores or on line You can also blen...

Page 17: ...prinkle yeast over the top 3 Close bread machine lid and press start 4 Add dried fruit when the bread machine beeps during the second kneading 5 Remove baked bread at the end of the program Cool befor...

Page 18: ...ine lid and press start 4 Remove baked bread at the end of the program Cool before slicing Program 8 Pizza Dough Ingredients Water 1 cup Olive oil 2 tablespoons Salt 1 teaspoon Bread flour 3 cups Yeas...

Page 19: ...range All purpose flour 3 cups Baking powder 4 teaspoons Salt Pinch Directions 1 In a bowl whisk together the eggs and sugar until well blended Add the melted butter zest and citrus juice Whisk togeth...

Page 20: ...flour 3 cups 4 cups Oatmeal 1 3 cup cup Yeast 2 teaspoons 1 tablespoon Active dry quick rise or bread machine yeast Directions 1 Add water buttermilk oil salt sugar flour and oatmeal to the bread pan...

Page 21: ...cycles The screen displays LLL the appliance is too cold Wait for it to reach room temperature The screen displays EE0 malfunction The machine must be serviced by authorized personnel A delayed start...

Page 22: ...measuring cup for liquids Do not sift or pack in gredients i The bread maker lid was opened too much during the rising process i Do not open the bread maker lid during the rising process as the machi...

Page 23: ...ill allow for the easiest removal The paddles get stuck in the bread Because the paddles are baked into the bread they will become part of the finished result a Lightly oil the kneading paddles before...

Page 24: ...0 2 50 2 3 40 2 35 1 05 2 55 Dark 1 5 3 32 2 32 1 00 2 50 2 3 40 2 35 1 05 2 55 4 Light 2 10 1 00 1 10 1 00 1 45 Medium Dark Browning Weight lbs Total time h Preparing the dough Kneading Rest Rising h...

Page 25: ...Light 2 1 38 0 48 0 50 1 00 1 28 Medium Dark 7 Light 1 5 1 28 0 43 0 45 1 00 1 18 Medium Dark 8 1 30 9 1 20 0 20 10 Light 1 50 0 30 1 20 1 00 1 34 Medium Dark 11 Light 1 5 2 55 2 05 0 50 1 00 1 59 2 3...

Page 26: ...Ref NC00111292 www t fal com Tfal ODM US NC00111292 09 05 12 15 52 Page28...

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